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UFS hosts global summit to advance student well-being

23 July 2025 | Story Tshepo Tsotetsi | Photo Kaleidoscope Studios

Global Student Well-being Summit 2025 — Students from across South Africa and the continent gathered at the University of the Free State’s South Campus for the 2025 Global Student Well-Being Summit, engaging in three days of dialogue, learning, and collaboration.

The University of the Free State (UFS) recently hosted the 2025 Global Student Well-being Summit, bringing together more than 20 institutions from across South Africa and the African continent. The three-day event, which took place from 16 to 18 July at the UFS South Campus, was themed ‘Co-Creating Student Well-being Strategies from the Student’s Perspective’ and positioned students at the centre of the conversation on well-being in higher education.

Universities such as the University of Zambia, National University of Lesotho, University of Namibia, the international Limkokwing University of Creative Technology, and 15 South African universities were among those represented by students, academics, institutional leaders, and wellness experts. Together, they tackled pressing issues related to mental health, academic pressure, inclusion, identity, and care in university spaces.

Building a culture of well-being and collaboration

“We came here to address the critical issues that our students are facing, especially in relation to student well-being,” said Dr Temba Hlasho, Executive Director of Student Affairs at UFS, in his opening remarks. “In today’s fast-paced and demanding academic landscape, student well-being is essential for academic success, personal growth, and future career prospects.”

The summit’s programme included plenaries and parallel sessions covering a broad range of topics such as healthy masculinity, transactional sex, stigma and discrimination, and the struggles of minority groups in higher education. These sessions were led by a combination of students and staff, reflecting the summit’s commitment to co-creation.

In a recorded address, UFS Vice-Chancellor and Principal Prof Hester C. Klopper highlighted the need for a collective response to student well-being across institutions and national borders. “They are part of a shared human experience that demands a shared response,” she said. “Students are not merely receivers of academic knowledge – they are whole human beings… carrying hopes and fears, dreams and anxieties.”

Prof Klopper also pointed to the need for honesty and vulnerability in the sector. “We should not be scared to fail – as long as we fail forward,” she said, adding that innovation in student support comes not only from sharing best practices but from learning what doesn’t work.

Student participants described the summit as eye-opening and deeply personal. “I realised that mental health is crucial, serving as the driving force behind daily functioning,” said Olwethu Sigcu, a BCom in Economics and Finance (extended) student from the UFS Bloemfontein Campus. “I previously overlooked its significance, but the summit motivated me to adopt a more comprehensive approach to health – considering physical, mental, and spiritual well-being.”

Institutional Student Representative Council President Mpho Maloka said the experience offered both leadership growth and personal transformation. “As a young woman navigating complex spaces, I was given an opportunity to grow that I didn’t even know I needed,” she said. “This summit is not just another checkbox on a list of student initiatives – it represents a culture.”

Dr Hlasho also noted that the outcomes of the summit align with several United Nations Sustainable Development Goals, in particular SDG 3 (Good Health and Well-being), SDG 4 (Quality Education), and SDG 17 (Partnerships for the Goals). He encouraged students to lead the shift towards healthier, more inclusive communities, stressing the need for long-term impact driven by young people.

The summit closed with a clear message: student well-being is not a side programme but is foundational to academic success and meaningful social change. And it must be co-created with students, not for them.

News Archive

Nanotechnology breakthrough at UFS

2010-08-19

Ph.D students, Chantel Swart and Ntsoaki Leeuw

Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil.

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
18 August 2010

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